Masuki 馬麵第一家 at Present, in 1930’s Color

Just this week someone shared his love for Ma Mon Luk at my article for The Foodie’s Ultimate Guide to Restaurants in Banawe, Quezon City. I haven’t eaten there in ages, partly because the place is still unsanitary. But many say that’s all part of the allure of Ma Mon Luk, and the reason why it has remained the go-to place for the perfect siopao and siomai. I have a sensitive digestive system and I absolutely won’t allow myself to eat there for my health. But there’s always Masuki, previously known as Ma Kong Mami, and is owned by Ma Mon Luk’s succeeding generations.

I won’t dwell too much on what Masuki offers. Everyone knows the place. At Sekai Center in San Juan, the place is desolated, but Masuki remains strong, and people flock to that place to order takeout.

Yesterday I started the Instagram 5 Day Black and White Challenge, and I was so determined to find a way how to produce black and white food photos. Food won’t look appetizing in black and white, and food photography serves the purpose that you almost want to eat the photo. However I think among many possible choices, noodles can pass without color and can still stage an appeal.

I want to share more what I’ve worked on for the #5DayBWChallenge in Instagram. Of course Masuki won’t remain as my subject for the entire #5DayBWChallenge. You can check out my Instagram candidcuisine for my succeeding take on black & white food photography.